Slow-Simmered Salvadoran Chicken Pepian with Roasted Pumpkin Seeds

By AislePrompt Editorial · Published 2026-07-02 · Updated 2026-07-02

A savory Salvadoran chicken stew enriched with toasted spices and roasted pumpkin seeds, delivering a rich and smoky depth. This Latin American-inspired chicken recipe, ready in about 80 minutes, pairs bone-in chicken thighs, white onion, garlic cloves for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 4 pieces (about 2 lbs) bone-in chicken thighs
• 1 medium, quartered white onion
• 4, peeled garlic cloves
• 3 pieces, stems removed dried chile guajillo
• 1 tsp cumin seeds
• 1 tsp coriander seeds
• 1/4 cup pepitas (hulled pumpkin seeds)
• 1 large, chopped tomato
• 1 small (2 inches) cinnamon stick
• 2 tbsp vegetable oil
• 3 cups chicken broth
• 1 1/2 tsp salt
• 1/2 tsp black pepper

The blender we’d make this in → Best Blenders for 2026: Top Picks + Smoothie Season Buying Guide

Instructions

1. Step 1: Toast 1 tsp cumin seeds, 1 tsp coriander seeds, and 1/4 cup pepitas in a dry skillet over medium heat for 3-4 minutes until fragrant and lightly browned. Transfer to a spice grinder and grind to a coarse powder.
2. Step 2: In the same skillet, toast 3 dried chile guajillo pieces for 1 minute per side until pliable but not burnt. Soak them in hot water for 10 minutes.
3. Step 3: Meanwhile, heat 2 tbsp vegetable oil in a large pot over medium-high heat. Add 4 bone-in chicken thighs seasoned with 1 tsp salt and 1/4 tsp black pepper, browning each side for 3 minutes until golden. Remove and set aside.
4. Step 4: Add 1 medium quartered white onion, 4 peeled garlic cloves, and 1 large chopped tomato to the pot. Sauté for 5 minutes until softened and fragrant.
5. Step 5: Drain the soaked chiles and blend them with the sautéed vegetables and 1 small cinnamon stick in a blender until smooth.
6. Step 6: Return the blended sauce to the pot, add 3 cups chicken broth, the ground spice and pepita mixture, and the browned chicken thighs. Stir well and bring to a simmer.
7. Step 7: Cover and simmer on low heat for 45 minutes until chicken is tender and the sauce thickens slightly. Adjust salt and 1/4 tsp black pepper to taste.
8. Step 8: Serve hot with white rice and garnished with extra pepitas if desired.